Oyster Report 6.19

Fairhaven
Harvest location:  Fairhaven, MA
Farmer: Matt Loo

How they are Grown: Matt purchases his seed from a hatchery in Maine, and grows his oysters in floating gear. Getting the oysters off of the ocean floor helps evade predators on the sea bed and allows for regular tumbling in the waves to create polished shells. He sinks the floating gear back to the ocean floor in the winter to protect the oysters from ice. It takes around 18-20 months to reach market size.
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How they taste: These oysters have a firm shell, tear drop in shape. The salinity is bright up front and finishes with a savory, chicken bouillon kick.

Shandaph 
Harvest Location: Nova Scotia, Canada
‍Farmers: Phillip Docker
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How they're grown: The farm is located in a relatively shallow, protected harbor, which receives a massive influx of algae and freshwater from the Northumberland strait and three different rivers, keeping the oysters well fed with plenty of algae throughout their 3 to 5 year grow out! The crew uses innovative gear, that they develop themselves called BOBR – benefit of being round - essentially a line of cylindrical mesh baskets that are not only easier to manage, but keep oysters in a constant state of wave tumbling action! The impact of the super unique system is evident in a strong, round, and perfectly sculpted shells.Farmed on over 7 acres in a salt marsh estuary. Oysters seed in upwellers before being moved to floating bags.  

How they taste:  Delightfully unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, slightly salty.

Useless 
Harvest Location: Useless Inlet, BC 
Farmer: Effingham Oyster Co.
 
How they are grown: Beach tumbled 
How they taste: Briny flavor with a ripe cucumber finish

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